Saeki Hiroki | Graduate School Of Fisheries Science Hokkaido University
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概要
関連著者
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Saeki Hiroki
Graduate School Of Fisheries Science Hokkaido University
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Katayama Shigeru
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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KATAYAMA Shigeru
Department of Polymer Science and Engineering, Kyoto Institute of Technology
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Nishimura Kimio
Department Of Food And Nutrition Faculty Of Home Economics Kochi Women's University
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Nishimura Kimio
Department Of Food Science And Nutrition Faculty Of Human Life And Science Doshisha Women's Col
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MURAKOSHI Miki
Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women's Colleg
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Murakoshi Miki
Department Of Food Science And Nutrition Faculty Of Human Life And Science Doshisha Women's Col
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Kubo Tomokazu
Graduate School Of Fisheries Science Hokkaido University
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SAEKI HIROKI
Graduate School of Fisheries Sciences, Hokkaido University
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Katayama Shigeru
Graduate School Of Fisheries Sciences Hokkaido University
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Nishimura Kimio
Department of Chemistry, Faculty of Science, Konan University
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Iida Toshiyuki
Hokkaido Kushiro Fisheries Experimental Station
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Kubo Tomokazu
Graduate School Of Fisheries Sciences Hokkaido University
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Takeda Hirofumi
Hokkaido Kushiro Fisheries Experimental Station
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OKADA AKIRA
Hokkaido Mitsui Chemicals Inc.
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OOTSUKA HAYATO
Hokkaido Mitsui Chemicals Inc.
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OHSHITA TOSHIO
Hokkaido Mitsui Chemicals Inc.
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MASUTANI ERI
Graduate School of Fisheries Sciences, Hokkaido University
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KATAYAMA SHIGERU
Graduate School of Fisheries Sciences, Hokkaido University
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Masutani Eri
Graduate School Of Fisheries Sciences Hokkaido University
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Saeki Hiroki
Graduate School Of Fisheries Sciences Hokkaido University
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Iseya Zensuke
Graduate School Of Fisheries Science Hokkaido University
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Saeki Hiroko
Graduate School of Fisheries Science, Hokkaido University
著作論文
- Feasibility study on water solubilization of spawned out salmon meat by conjugation with alginate oligosaccharide
- Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation
- Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
- Effect of sorbitol on moisture transportation and textural change of fish and squid meats during curing and drying processes
- Role of sorbitol in manufacturing dried seafood from heated squid meat
- Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
- Water solubilization of glycated carp and scallop myosin rods, and their soluble state under physiological conditions